Dough:
- 2 cups flour
- 2 beaten eggs
- 1 tsp salt
- water
Filling:
- 1 lb. package dry cottage cheese
- 1 egg
- 1/2 tsp salt
Toppings:
- Diced, fried back or side bacon
- sour cream
- In a large mixing bowl, sift flour and salt. Stir in beaten eggs, then stir in a little bit of water at a time, only adding enough to make a soft dough. Mix the dough vigorously with your hands until it is workable enough to roll out. Divide the dough in half, covering the half you are not rolling, with a damp cloth so it doesn't dry out. Roll out on a lightly floured surface to 1/8 inch thickness and then cut circles of dough using a cup or circular cookie cutter. Cover cut-outs with a damp cloth so these don't dry out.
- Blend the cottage cheese, egg and salt together in a blender. If you like sweet pierogis, substitute sugar for the salt and adjust the amount of sugar to your taste. With a teaspoon, scoop filling on the dough circles and fold over. Seal edges well with your thumb, index and middle fingers. Unsealed pierogis will come apart when they are boiled.
- Fill a large pot 3/4 full of water and a tablespoon of oil, bring to a boil. Put in a few pierogi at a time; when pierogi rise up to the surface of the water, remove with a slotted spoon and keep warm in a covered dish while you cook the rest of the pierogis. Meanwhile, fry diced bacon in a pan and pour into a bowl along with the drippings. To serve, sprinkle bacon and drippings over the hot pierogi and add a dollop of sour cream.
- To reheat, fry in melted butter until the edges are brown and crisp.
Big Batch of Pierogi (Makes About 80)
Frozen pierogi can be boiled in water again for a few minutes, then sauteed in butter (or butter and onions.) This dough uses relatively fewer eggs but adds sour cream to the dough. To use a mixer or food processor with a dough hook, make half the recipe at a time.
- 6 cups flour
- 1/2 lb. butter
- 2 beaten eggs
- 3 heaping Tbsp. sour cream
- 1-1/4 cups warm water
- Blend the ingredients in a large bowl with your hands till it forms a soft dough that no longer sticks to your fingers (add a little more flour if needed.) If dough feels too stiff, add a little more water. Cover with a damp dish towel.
Use the same filling recipe as in Polish Cheese-Filled Pierogi, tripling ingredient amounts, or use this potato filling...
Cheddar Cheese and Potato Filling
Enough filling for 80 pierogis. Refrigerate any left-overs to eat as a side dish with another meal.
- 6 large potatoes
- 1 onion, peeled
- 1 tbsp. butter
- 1/2 pound grated cheddar cheese
- 1 onion, finely chopped
- Put the whole, peeled onion in a pot of salted water with peeled and quartered potatoes.
- Drain potatoes, discard onion, mash potatoes.
- Cook chopped onion in butter, when tender, mix into mashed potatoes. Cool.
